Mediterranean Orzo Salad
A light Mediterranean orzo pasta salad with feta, perfect for lunches or summer potlucks.
Servings: 6 servings
Calories: 212kcal
Ingredients
- 1/2 lb orzo tri-color if you can find it
- 3 tbsp sherry vinegar
- 3 tbsp fresh lemon juice
- 1/4 cup olive oil
- 1/3 cup marinated quartered artichoke hearts, chopped
- 1/2 cup grape tomatoes cut into quarters
- 1/4 cup sun-dried tomatoes thinly sliced
- 1/2 cup cucumber quartered & thinly sliced
- 1/4 cup pitted black olives, sliced (I used oil-cured olives)
- 1/3 cup feta crumbled (or ricotta salata if you don’t like feta)
- 1 tbsp lemon zest grated
- 1 tbsp capers
- 2 tbsp fresh dill finely chopped
- 1/4 bunch parsley finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Cook orzo according to package instructions.
- Toss orzo with 1 tbsp. olive oil to coat pasta.
- Combine lemon juice, sherry vinegar and remaining olive oil. Whisk to combine, pour over orzo.
- Add artichoke hearts, fresh and sun-dried tomatoes, cucumber, olives, cheese, lemon zest, capers, dill, parsley, salt and pepper to the bowl, then toss to combine and serve.
Notes
If you make the orzo pasta salad ahead of time, you may need to add a bit more dressing to it the next day. The orzo will soak up the dressing.
Nutrition
Serving: 1g | Calories: 212kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 267mg | Fiber: 2g | Sugar: 3g